Low Sodium Paleo Roasted Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

Low Sodium Paleo Roasted Spaghetti Squash

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
Spaghetti Squash Organic Spaghetti Squash Delta Fresh Spaghetti Squash Eubanks Produce Farms Spaghetti Squash
Sarah's Homegrown Spaghetti Squash
See all
2 tbsp olive oil, divided
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
3 cloves garlic, minced
¼ tsp red pepper flakes
3 tbsp pine nuts
2 tbsp fresh parsley, roughly chopped
1 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or foil.
2
Brush the cut sides of the spaghetti squash with 1 tbsp of the olive oil and season with the salt and black pepper. Place cut-side down on the prepared baking sheet.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!